2 tsp. pure olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded, minced
1 medium tomato, diced
1 1/2 c. uncooked basmati rice
1 c. low sodium tomato juice
2 c. water
1/2 c. raw pumpkin seeds, toasted
1 can black beans, rinsed, drained (15 oz.)
2 Tbsp. minced cilantro
1/2 tsp. salt
Juice of 1 lime
A rice dish with Mexican flair - great for Taco Night!
Heat oil in large saucepan over medium high.
Add onions, garlic, jalapeño or dried red chili flakes and tomato, sauté 1 minute.
Add rice and sauté 1 minute.
Add tomato juice and water, bring to a boil. Reduce heat, simmer, covered 20 minutes.
Add black beans, pumpkin seeds, cilantro and salt.
Squeeze lime over rice. Remove from heat, allow to stand 5 minutes. Then, fluff and serve.
Submitted by Gretchen Grant Contributed on: and modified on Monday May 10th, 2010